The most time-consuming part of this recipe is peeling the broad beans, which is actually quite pleasurable once you get into the rhythm. Once that little task is complete, the sauce comes together while the pasta is cooking.

If you can’t get your hands on any broad beans, peas or asparagus are a lovely substitute.

I like to use gnochetti sardi here, but other pasta shapes, such as radiatori or conchiglie, are perfect, too.